Follow us

Peppered Honey Tempeh and Cauliflower Crumbles

This delightfully sweet and spicy mixture of honey and black pepper brighten up the earthy flavors of cauliflower and tempeh in this plant-powered dish.

High in blood pressure balancing potassium and Vitamin C, cauliflower is a great low-carb choice for bulking up vegetarian dinners. Tempeh is less processed than its soybean cousin, tofu; look for it next to the tofu in your grocery store’s produce section. While this is best served immediately, the leftovers make a fantastic lunch.

How to Make It

Step 1

Melt oil in a large skillet over medium-low. Add garlic, shallots, and ginger; cook, stirring occasionally, until mixture is softened, 6 to 8 minutes. Meanwhile, stir together soy sauce, honey, black pepper, and salt in a small bowl; set aside.